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Tip the celeriac chunks into a microwavable bowl, then pour over the lemon juice and 2 tbsp water. Cover, then microwave on high for 15 mins, stir and microwave for another 10 mins until soft. Mash with the crème fraîche and butter, then season with salt, pepper and a grating of nutmeg. Once cool, will keep in an airtight container in the fridge for two days or frozen for up to three months. Defrost in the fridge overnight and reheat in the microwave until piping hot.
Sprinkle the celeriac with a little more grated nutmeg and some celery salt, if you like, then serve.